Breakfast week continues, late.

This recipe is super easy, and I don’t think you’ll miss the crust. Without the crust, I guess it’s more like a frittata than a quiche, but even easier than that I think (no bothering with cooking it first on the stove, then in the oven). It’s a great for entertaining or bringing to a potluck, because you can put everything together the night before, bake it the morning of, and serve it hot, room temp, or even cold. Just as good the next day, too.

No-Crust Quiche

Ingredients:
olive oil
1 yellow onion, chopped
1 10-oz. package frozen chopped spinach, thawed and drained
6 eggs
3 cups shredded Muenster cheese (other cheeses work fine too. Try swiss!)
salt and pepper

1. Preheat oven to 350 degrees and butter a 9-inch pie dish (or any similarly sized dish)
2. Sautee onions in the olive oil until translucent, add spinach, season with some salt and pepper, and cook until most of the liquid has evaporated. Remove from heat and let cool a bit.
3. Beat eggs in a bowl, add cheese and some salt and pepper (not too much if you were generous when seasoning the vegetables)
4. Stir in spinach and onion mixture, pour into baking dish, bake until brown on top and eggs are set, about 30 minutes.